Creamy Tuscan Garlic Butter Chicken Thighs in 20 Minutes Tips, FAQ & printable recipe

Tips for success

For the best sear, use a heavy-bottomed skillet like cast iron and let the oil get shimmering hot before adding the chicken.

Resist the urge to move the chicken around — let it cook undisturbed for the full 5 minutes so it develops a deep golden crust. If the chicken sticks, it's not ready to flip; give it another minute.

To control the thickness of the sauce, simmer it longer for a thicker consistency or add a splash of broth to thin it. Taste the sauce before serving and adjust salt and pepper. If you like a little heat, a pinch of red pepper flakes goes well. Serve immediately, as the sauce will thicken as it cools.

Variations

• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms with the garlic and sun-dried tomatoes until golden and softened. This adds an earthy depth and makes the dish even more substantial.
• Make It Spicy: Add 1/4 teaspoon red pepper flakes along with the garlic for a gentle heat that balances the creamy sauce. Adjust the amount to taste.
• Swap the Greens: Replace baby spinach with chopped kale or Swiss chard. Cook the heartier greens a few minutes longer until tender.
• Use Chicken Breasts: Pound boneless, skinless chicken breasts to an even thickness and reduce the searing time to 4–5 minutes per side. Ensure they reach 165°F (74°C).

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold; add a splash of broth when reheating.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a skillet over medium-low heat, adding a little broth or water to loosen the sauce. Stir frequently until heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; add a splash of chicken broth or water when reheating to loosen it.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the chicken is heated through. Avoid boiling, as that can cause the cream sauce to separate.

The sauce can be made up to 2 days ahead. Cook the chicken, then prepare the sauce as directed. Combine the chicken and sauce, let cool completely, and refrigerate.

When ready to serve, reheat gently on the stovetop, adding a little broth if needed. The chicken may be slightly softer after reheating, but the flavors will still be delicious.

Serving ideas

Serve the creamy Tuscan chicken over pasta, rice, or creamy polenta to soak up the luscious sauce. It also pairs beautifully with crusty bread for dipping.

A simple side salad with a lemony vinaigrette adds brightness to balance the richness. For a low-carb option, serve over zucchini noodles or cauliflower rice.

Garnish with fresh basil or parsley if you like, though the video does not include it. The dish is satisfying on its own, but a glass of crisp white wine, such as Pinot Grigio, complements the garlic and cream nicely. Leftovers make a great lunch the next day, served cold or reheated.

Frequently asked questions

Recipe card

Creamy Tuscan Garlic Butter Chicken Thighs in 20 Minutes

Prep 5 minCook 15 minTotal 20 minServes 4

Ingredients

• 4 boneless skinless chicken thighs
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cups baby spinach
• 1/2 cup grated parmesan cheese

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with the kosher salt and black pepper. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Place the chicken in the skillet in a single layer, skin-side down if using skin-on, and cook for 5 minutes without moving. Flip and cook for another 5 minutes until deeply golden brown and cooked through. Transfer the chicken to a plate and set aside.
2. Reduce the heat to medium. Add the butter to the same skillet with the drippings. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant, stirring constantly so the garlic doesn't burn. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
3. Add the baby spinach to the skillet and stir with a wooden spoon. Cook for 1 to 2 minutes until the spinach wilts down. Sprinkle in the grated parmesan cheese and stir continuously until the cheese melts into the sauce and the sauce thickens to a velvety consistency.
4. Nestle the seared chicken thighs back into the skillet, spooning some of the sauce over each piece. Let everything simmer gently for 2 to 3 minutes until the chicken is heated through and the flavors meld. Slice one piece with a fork to check that it is juicy and tender, then serve immediately with extra sauce spooned over the top.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

12 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.